Ancho Chile and Bourbon Sauce

Name: Ancho Chile and Bourbon Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 cups, 6 serving(s)
Ingredients: 2 tablespoons extra virgin olive oil; 1 large red onion, finely chopped; 2 cups Bourbon (Jim Beam is good); 3 ancho chilies, soaked, seeded, stems removed and pureed; 6 cups chicken stock; 1 cup apple juice concentrate, thawed; 8 whole black peppercorns; 1/4 cup light brown sugar

Submitted by Thomas Fitzpatrick

"A wonderful sauce that goes well with everything. I like to add it to rice when cooking. Goes great with pork, chicken and beef."

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Ready In:: 55mins
Ingredients:: 8
Yields:: 4 cups
Serves:: 6

ingredients

2 tablespoons extra virgin olive oil
1 large red onion, finely chopped
2 cups Bourbon (Jim Beam is good)
3 ancho chilies, soaked, seeded, stems removed and pureed
6 cups chicken stock
1 cup apple juice concentrate, thawed
8 whole black peppercorns
¹⁄₄ cup light brown sugar

directions

Heat olive oil in a medium saucepan over medium-high heat.
Add the onions and cook until soft.
Add the bourbon and cook until completely reduced.
Add the remaining ingredients and cook until reduced by half.
Strain through a fine mesh strainer, return mixture to the pan, and cook to sauce consistency, if you want to thicken, add some flour.
Season with salt.

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Reviews

If you let this sauce get thick enough then use it on quail and grill them, it is to die for. MMMM mmm good. L.R. Beckwith

LR Beckwith
Brushed on chicken breasts and they sizzled in the Foreman Grill!!! Tasted Great!!!

CHornsby